Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 30 minutes
  • ½ cup Lentils, washed
  • 1 can (15 oz) Potatoes, sliced
  • 1 cup Peas, frozen
  • 2 large Carrots, shredded
  • 1 Tbsp Parsley
  • 2 Tbsp Red wine vinegar
  • 1 Tbsp Mustard
  • ¼ cup Olive oil
Boil 1 cup water in a saucepan. Add the lentils. Cook for 15 minutes over low heat until tender, then drain. While the lentils are cooking, cook the peas in another sauce pan for about 3 minutes. Rinse and drain. Wash, peel, and shred carrots. Combine the cooked lentils, potatoes, peas, and carrots in a bowl. Add the parsley, vinegar, mustard and olive oil in a seperate bowl. Stir well. Pour the dressing over the lentil vegetable salad. Serve.
 
Serves: 6
 
2/3 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 200
Total Fat: 10g
Saturated Fat: 1.5g
% of Calories from Fat: 45%
% Calories from Sat Fat: 7%
Protein: 6g
Carbohydrates: 20g
Cholesterol: 0mg
Dietary Fiber: 5g
Sodium: 230mg
 
Each serving provides: An excellent source of fiber and vitamins A and K, and a good source of vitamin C.

Recipe courtesy of The Pennsylvania Nutrition Education Program.
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